Concentrated whole milk.



PATENTED FEB. 18, 1908.

G. H. CAMPBELL.

.GONCENTRATED WHOLE MILK. APPLIQATION FILED DEG. 14, 1905.

INVENTOR:

cnARLns'n. CAMPBELL. or New YORK, N. Y.

comma'rnn wnoLn Specificationof Letters Patent.

Application filed December 14. 1906. sex-1n no. 291.724.v

Pate ntedill eb; 18, 1908 To all whom it may concern:

Be it knownthat I, CHARLES H'. CAMPBELL, a citizen of the United States, residing in the borough of Manhattan, city, county, and

'Stateof New York, have invented certain new and useful Improvements in Concentrated Whole Milk, of which the following is a specification.

This invention aims to provide a new food product. consisting wholly or chiefly ofmilk concentrated-to the consistency of. a thick fluid similaringeneral to ordinary condensed milk, and containing a quantity of cream in substantially the same form as in fresh milk,

-so that whenthe product is rediluted to'the consistency of fresh milk, the cream will rise therein as in fresh milk; and a process of making the product in such a way as to preserve the cream in its original condition, not only as regards color, taste and chemical characteristics, but also asregards its physical form,

The concentrated or:condensed milk of commerce contains more or-less cream; In

the rocess of concentration, however, the whole milk, or milk the desired percentage of cream, is subjected tothe treatment from beginning to end. The process of concentration necessarily involves,.either in-' mllk and will keep in good condition as long cidentally or intentionally, a considerable 'tation, which breaks up the cream globes into minute particles and disseminates these particles throughout the mass, so as to form an emulsion in which the fatty and nonfatty matters are so closely inter-mixed as to be practically inseparable even when the milk is rediluted to its original consistency. Thus it is impossible .for an ordinary user to know how much or how little cream there is in the concentrated According to this invention the cream or the greater portion thereof is separated from the milk be ore the latter is subjected to the concentrating recess, and'is returned to the milk after the atter is thickened to say onefourth or one-fifth of its original consistency, only sufficient agitation being effected to mix in the cream thoroughly, but not to destroy materially the form or size of the globules. The mass, being much thicker than the origi nal milk, holds the cream firmly and prevents its rising. Thus the cream will not be automaticallv separated and. ex osed to the air, but will be firmly held isseminated throughout the body of the concentrated and with reference to the accom .men,

as the remaining portions of the milk, that is to say, practically indefinitely when properly packed. When-the concentrated milk is to be used, however, it maybe rediluted toiits original consistency, whereuponby allowing it to stand a short time the cream globules,

being in a thinner medium, will risefreely, and will collect on the top substantially the same as. in fresh milk, thus enabling the com sumer to see for himself in the usual way that I,

the product contains all on a substantial proportien of the cream found in fresh milk The quantity of cream in fact may be made eater or less than the normal, as: desired.- ilch a condensed is of the greatest value, especially in those countries where rich fresh milk 15 rare and to which my im proved product may: be transported freely.

The general nature of the roduct having been indicated, I will describe at length a particular process for obtaining the product,

an more or less diagrammatical drawings, in which I Y Figure is.-a lo 'tudinal, and F' 2 a transverse, section t ough parts of. 1: apparatus.

- The process described is notclaimeds-in this application, being apart ofthe process of my reissued patent No.'12,649 of May-14, 1907. V

" The skim-milk (by which I mean milk from which a greater or less proportion of the cream has been removed, limited ordinai'ily by the ease of removal) is put into a concentrating tank A, where it is maintained at a desired eflaporating temperature, preferably below thecoa'gulating point of albuby means of hot water circulated through coils B and ajacket C and is.exposed at .the same time to a blast of air through .the' perforated. pipe I), the volume of air supplied depending upon the applied temperature and the desired temperature of the milk, The blast of air carries off the heated vapor produced, and maintains the milk at a temperature below that of the,

applied heat; This difierence in temperature in turn hastens the process, the external heat being continually taken up by the -milk andfcarried oil with a portionof thr" After concentrating the milk to substantially the desired.

vapor bythe blast of air.

degree in the tank A, the valve E is opened to'let the milk into a mixer E into which also cream is conducted from a hopper Gr ,The shaft H is rotated, and its arms stir and mire-the product, being assisted in this function-"by the pins projecting inward from {thediower'wall of the vessel. Preferably the concentration is entirely completed in the 'iirst'tank; A,'and the consistency of the produpt' is unaltered in the second tank F exp ..in. s o.-'far as the thinner or thicker cream thins o'r' thickens the mass.

I may, if desired, .use sterilized air in carrying out the first stage of my process. In such case the milk during the first or concentrating stage of the process may be, and preferably is, rendered entirely sterile, and

when the cream has been added the mixture will contain only the bacteria of the cream, these being the bacteria which are desirable in. order to obtain the flavor of the cream in the final product.

- Instead of adding cream to the partlyconcentrated milk, 1 may obtain the desired flavor in the final product by separating out from the cream the particular bacteria which gives it its attractive flavor and by adding iis bacteria to the milk. Such additidn 'may take place after any degree of partialconcen'tration, it being only necessary that the subsequent treatment shall not be such as to seriously injure the added b'acteria. Such bacteria are now Wellkn wn manufactured products.

the concentration which constitutes the first .part of the process is not necessarily carried out in the manner described. Any suitable concentrator and concentrating 'process may be employed, such, for example, as the wellknown vacuum process.

The pipes D and D in Fig. 1 are for the alternative use of hot air or cold air, as pie-- ferred.

Though I have described with great particularity of detail certain embodiments of the invention, yet it is not to be understood therefrom that the invention is limited to the particular embodiments described.

Various modifications thereof may .be made by those skilled in the art without departure from the invention.

\Vhat I claim is:-

l. A food product consisting of a mixture of concentrated milk and raw unconcentrated'cream in the form of a stable substantially uniform emulsion but with the fat globules substantially unbroken, so that when the product is diluted to the consistency of fresh milk cream will rise therein as in fresh milk.

2. A food product consisting of a mixture of raw unconcentrated cream with skim milk concentrated to approximately onefourth of its original consistency, the quantity of cream being approximately the same as that originally separated from the milk and the mixture being in the form of a stable substantially uniform emulsion but with the fat globules substantially unbroken, so that when the product is diluted to the con sistency of fresh milk cream will rise therein as in fresh milk.

In witness whereof, I have hereunto signed my name in the presence of two subscribing witnesses.

CHARLES H. CAMPBELL. Witnesses:

DOMINGO A. Usnm, THEODORE '1. SNELL. 

